Minestrone Soup with Butter Beans, gluten-free
This Minestrone Soup with Butter Beans is one of my favourite winter recipes. Cooked all in one pot, it's hearty, gluten-free cooked in 30 minutes and most importantly, it has all five food groups in it which means it's nutritious and super tasty! It's a filling soup that I am positive everyone will absolutely love, especially when served with warm crusty bread. Let's begin!
What is Minestrone Soup?
Minestrone is a hearty, chunky soup of Italian origin, that is filled with vegetables, beans and pasta. Traditionally there is no set recipe as whatever vegetables are in season are commonly added and sometimes meat is included.
Watch How to Make It
Why You'll Love this Recipe
The addition of ground beef and pasta makes this a hearty meal to serve as a main meal.
It's wholesome and filled with fresh vegetables and beans.
It's a one-pot recipe which means there is minimal cleanup.
It takes 30 minutes to cook which makes it a great weeknight dinner option.
It's perfect for lunch especially when cooked as part of your weekly meal prep. Simply store each serving in glass jars in the refrigerator and it lasts for 5-7 days.
Vegetable Options: Common vegetable options are carrots, celery, onions, tomatoes, green beans and zucchini but you can experiment with whatever you have on hand. Why not try pumpkin, sweet potato, parsnip, or peas.
Bean Options: The recipe calls for butter beans and I prefer these as they are large and hearty, however, cannellini beans or black-eyed beans are suitable as well.
To add beef or not to add beef?: Traditionally minestrone soup is a vegetable soup, however, the addition of ground beef makes it even more hearty. However, if you prefer a vegetarian minestrone soup, simply skip the addition of ground beef and begin by sauteing the vegetables.
Not a fan of beef? Why not add Chicken?: Another protein option is to swap ground beef with diced chicken. Choosing a fattier cut is recommended such as chicken thigh fillets.
Feta or parmesan cheese? Traditionally parmesan cheese is added to minestrone soup, however, my family loves adding feta as it gives it a creamier texture and is lighter in flavour. If you prefer parmesan cheese, then feel free to swap.
Make it Vegetarian, Vegan or Dairy-Free
Vegetarian: simply remove the ground beef and use vegetable stock.
Vegan: simply remove the ground beef, use vegetable stock and use dairy-free feta.
Dairy-Free: simply swap feta for a dairy-free alternative.
Storing and Meal Prep
I always make a big pot of gluten-free Minestrone Soup as we love leftovers. We could eat it for lunch or dinner all week.
Add any leftovers to an air-tight container and keep it all week, OR
Place lunch-size servings into air-tight containers or glass jars to take to work and heat in the microwave.
The soup can also be frozen for up to 2 months. The pasta may break up after defrosting but it still tastes just as good. Make sure you bring to boil the soup before serving.
Other Soup Recipes
Minestrone Soup with Butter Beans
Prep 10 minutes
Cook 30-35 minutes
500g beef mince
400g x 2 canned butter beans, rinse and drained
350-400g gluten-free pasta (rigatoni or short-length pasta)
1 tablespoon extra-virgin olive oil
2 tablespoons tomato paste
1 teaspoon dried basil
1 teaspoon dried oregano
1 teaspoon ground onion powder
3 bay leaves
2 litres of beef or vegetable stock (stock cube or bone broth can also be used)
Generous amount of sea salt and pepper
1 brown onion, finely chopped
3 large carrots, chopped
3 celery sticks with leaves, strings removed and chopped
1 cup fresh parsley leaves
150g Greek Feta, crumbled (dairy-free optional)
Crushed red chilli flakes (optional)
Bread for dunking, gluten-free
1. In a large saucepan, and over high heat, add the oil and cook the mince, breaking it apart with a wooden spoon. Next add the onion, carrots and celery. Stir occasionally for 3 minutes, until vegetables have slightly softened.
2. Add the tomato paste and stir through to coat the vegetables before adding the butter beans and stock or bone broth. Season well with salt and pepper, and add the basil, oregano, onion powder and bay leaves. Bring to a boil, cover and cook over low heat for 12 minutes. Leave the stem hole open on the saucepan lid.
3. Next add the gluten-free pasta and parsley leaves to the soup and cook for 8 minutes or until al dente. Remove from heat and allow to sit for 5 minutes before serving.
4. Divide soup between bowls, top with feta (spice it up with crushed red chilli flakes) and serve with crusty bread.
Have you tried this recipe?
Share it with me at @createcookshare so I can admire your masterpiece!
Recipe and Photography by Margaret Pahos for @CreateCookShare